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Spatchcock Chicken Awesomeness!
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I cooked my first spatchcock on my LBGE tonight for dinner. After some initial hand-wringing on my part due to my lack of an adjustable rack, I followed the advice found here on the forum to add less lump and cook as normal. After
drying the spatchcocked chicken in the fridge for about 36
hours, I rubbed the chicken down with olive oil and spices then put it on
the BGE at 350° direct for about an hour.
When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.
This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.
When the internal temp of the chicken reaches 165° in the breast and 190° in the thigh it's done.
This is without a doubt the moistest chicken I have EVER eaten. This will become a staple dish at our house.
Every time my elbow bends my mouth flies open.
Comments
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Great-looking cook, but was that a handicapped chicken? His one arm looks odd...
_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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LOL... yeah. He was so tender that I broke his arm when I decided to flip to crisp up the skin some more.
Every time my elbow bends my mouth flies open. -
Look!! It's waving Bye Bye... Nice cook.XL and Medium. Dallas, Texas.
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Welcome to spatchcock world.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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If you want to be ghetto fab like me when I first got my egg I would balance 4 beer cans on the fire ring to do raised direct. 6 months later no adj rig just a second grid and more beer cans. Learned that on the forum too. Nice looking bird though
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Great looking split bird, even if you did abuse it a bit.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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